Potato
Across India
Sourced from across India in a diverse variety of shapes, sizes and tastes; Potatoes are virtually added with any other edible item to provide an instantaneous taste shift.
Why Indian?
Diverse variety of shapes, sizes and tastes reflecting geographical diversity
Benefits
Versatile ingredient, can be added with any edible item for taste enhancement
Uses & Applications
Indian potato exports, primarily sourcing from Uttar Pradesh, Gujarat, and West Bengal, are mainly used for direct table consumption, processing into snacks (chips, frozen fries), and as food ingredients in over 30 countries. Key destinations include Nepal, Malaysia, Sri Lanka, UAE, and Bangladesh, with exports comprising fresh potatoes and processed products like flakes and pellets
Characteristics
Health & Nutrition
Nutritional Value
Based on data for raw Indian potatoes, 100g typically provides roughly 70–87 kcal, 17–20g of carbohydrates, 1.8–2.0g of protein, and negligible fat. They are high in moisture (approx. 79%) and contain essential potassium, Vitamin C, and fiber, especially when consumed with the skin.
Medicinal Properties
Indian potatoes (specifically varieties developed by the Central Potato Research Institute - CPRI) are considered highly nutritious, serving as a staple food that provides essential vitamins, minerals, and dietary fiber. They are particularly known for their high potassium content, which can be higher than that of a banana. Potato Nutrition Potato Nutrition +1 Below is the approximate medicinal and nutritional value per 100g of raw, edible, or boiled Indian potato (varieties like Kufri Pukhraj, Kufri Jyoti):
Cultural Significance
The potato, or aloo, is a deeply integrated, essential, and versatile staple in Indian cuisine and culture, despite its foreign origin introduced by Portuguese traders in the early 17th century. It has become a "chameleon" ingredient, ubiquitous across all social classes and regions, featuring prominently in dishes like samosas, aloo paratha, and curries
Varieties
Potatoes in India, dominated by Central Potato Research Institute (CPRI) "Kufri" varieties, are categorized by usage—table (cooking) and processing (chips/fries). Key types include the popular, versatile Kufri Jyoti, creamy Kufri Pukhraj, red-skinned Kufri Sindhuri, and processing-specialized Kufri Chipsona. These varieties offer high yields suited for different Indian climates.
Specifications
Packaging
Indian potato packaging for export focuses on materials that offer high breathability, durability, and customization to ensure product freshness during long-distance transit. The most common packaging types include jute bags, polypropylene (PP) mesh/leno bags, and ventilated cartons
Safety Information
Indian potato safety involves careful selection, storage, and preparation to avoid natural toxins like solanine and potential chemical contamination from pesticides. Key safety measures include avoiding greened or heavily sprouted potatoes, storing them in cool, dark, ventilated areas (not the fridge), and washing them thoroughly.
Trust & Quality
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